Ingredients:

• 500 g – sepals from sorrel flowers
• 500 g – Sugar
• 1/2 tsp – citric acid
• 1/4 tsp – fruit essence (optional)

Method:

1. Pick, wash and drain the sepals in a colander.
2. Put them in a non-stick pan and cook under sim, stirring continuously until the whole thing becomes a sticky soft lump.
3. Add sugar and again cook on low heat, stirring continuously, till sugar and sepal mass blend well together.
4. Continue stirring till the whole mass leaves the sides of pan.
5. Add citric acid and fruit essence mix well and keep it for a few seconds and remove from fire.
6. Serve with bread/chapatti/just as any jam.

Recipe courtesy of Uma Devi Ramachandra